| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. The method involves kneading dough of medium rye flour, pressed bakery yeast, culinary food salt, water and a thermophilic non-yeasted lactic acid starter taken in an amount of 30-50% of the flour weight. During preparation of the thermophilic non-yeasted lactic acid starter one uses a powder of food laminaria and/or a ficus processing products with particles sized 15-250 mcm in an amount of 0.5 - 1.5% of the flour weight. Then one performs dough fermentation, dough pieces handling, proofing and the bread bakery product baking. In particular, the thermophilic non-yeasted lactic acid starter is prepared based on a pure culture of thermophilic lactic acid bacteria of L. delbruckii N 40 species.EFFECT: invention allows to enhance the quality and nutritive value of the bread bakery product, intensify the process of dough preparation for manufacture of the bread bakery product, increase the bread bakery product storage life.1 tbl, 3 ex |
